Banquet Cook I
2 months ago
Job Summary
We are seeking a skilled Banquet Cook I to join our culinary team at MB Redevelopment, LLC. As a Banquet Cook I, you will play a critical role in the preparation and presentation of food for our guests.
Key Responsibilities
- Assist in the preparation of food cooked to order, prepping food for service, according to established standardized recipes.
- Set up and organize work area with all necessary supplies and equipment.
- Receive, inspect, and rotate all food products to ensure that only fresh, high-quality ingredients are used.
- Prepare and store raw food products prior to cooking.
- Follow standardized recipes in the preparation of menu items prior to cooking.
- Adhere to established portion control guidelines, minimizing waste.
- Plate foods according to established plating/presentation guidelines.
- Monitor finished product waiting for server pick up to ensure food is served promptly, notifying supervisor of any delays in service.
- Ensure that a quality product is prepared and served in a timely manner.
- Follow all Governmental Food Sanitation Standards at all times.
- Monitor refrigeration and holding temperatures, clean and sanitize work surfaces, wash hands frequently.
- Use knives, slicers, mixers, choppers, grinders, and all other equipment in a safe manner according to the manufacturer's recommendations.
- Notify supervisor of any equipment malfunction or safety hazard immediately.
- Provide steward with timely notification of need for clean dishes, pots, pans, etc.
- Return soiled pot, pans, and cooking utensils to pot wash area, inform steward of any hot items.
- Clean and break down work area, return all unused ingredients to proper storage at end of shift.
- Ensure that all closing side work is complete, cooking equipment is turned off, and kitchen is secure at end of shift.
Requirements
- High School Diploma, or its equivalent.
- One year cooking experience in upscale, high-volume hotel or freestanding restaurant or post-secondary culinary training/certification as 'Cook' from a recognized culinary training school.
- Thorough knowledge and understanding of Food Service Sanitation Standards.
- Thorough knowledge and understanding of standard kitchen equipment and its use.
- Ability to stand, stoop, bend; lift and carry up to 35 pounds.
- Ability to read, write, and speak English.
- Ability to work flexible schedule to include weekends and holidays.
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